Description
This hearty and comforting vegetarian Spinach and Mushroom Lasagna is a delicious twist on the classic Italian dish. Packed with rich layers of a spinach mushroom ricotta mixture, melty cheese and a creamy béchamel sauce, this dish is perfect for a meatless weeknight meal.
Ingredients
Units
Scale
- 10–12 cooked lasagna or no-cook lasagna sheets
- 2 cups mozzarella cheese, shredded
- 3/4 cup freshly grated Parmesan cheese
For the Filling:
- 16 ounces ricotta cheese
- 12 ounces mushrooms, sliced
- 10 ounces fresh baby spinach
- 2 tablespoons butter
- 1 small shallot, minced
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
For the Béchamel Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups milk
- Pinch of salt
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the lasagna noodles: If using traditional lasagna noodles, cook them according to the package instructions. Drain and lay them on paper towels to dry.
- Prepare the filling: In a large pan, melt the butter. Add the minced shallots, garlic, and crushed red pepper flakes. Sauté for a few minutes until fragrant.
- Add the mushrooms to the pan and cook for about 6 minutes until they start to brown and soften.
- Stir in the fresh spinach and season with salt and pepper. Allow the spinach to wilt for about 2 minutes.
- Transfer the mixture to a bowl to cool slightly.
- Add the ricotta cheese to a bowl and season with a pinch of salt, and a dash of ground nutmeg.
- Stir in the spinach mushroom mixture.
- Make the béchamel sauce: In a saucepan, melt the butter over medium heat. Add the flour and cook for about 2 minutes.
- Gradually whisk in the milk, a little at a time, stirring constantly until the sauce thickens, about 8-10 minutes.
- Season the béchamel with a pinch of salt and ground nutmeg.
- Assemble the lasagna: In a 9×13-inch casserole dish, start with a thin layer of béchamel sauce. Add a layer of lasagna noodles, followed by a layer of the ricotta spinach mixture. Pour on a layer of béchamel sauce and sprinkle with mozzarella cheese.
- Repeat the layers: noodles, ricotta mixture, béchamel sauce, and mozzarella cheese.
- Top the final layer with the remaining mozzarella and grated Parmesan cheese.
- Bake covered with aluminum foil for 25-30 minutes or until bubbly.
- Broil for 2-3 minutes to brown the cheese, then remove from the oven.
- Let the lasagna rest for about 10 minutes before slicing and serving.
- ENJOY!
Notes
- Cook lasagna noodles or use no-cook lasagna sheets (the no-cook worked really well in this recipe).
- For a gluten-free spinach and mushroom lasagna, substitute the pasta with slightly sautéed zucchini and/or eggplant.
- Make a gluten-free béchamel sauce! The key to making it gluten-free is to substitute the regular flour with a gluten-free flour alternative.
- Easily add more of your favorite sautéed vegetables to the ricotta mixture.
- Substitute the mozzarella with provolone or fresh mozzarella.
- Once baked, broil for a few minutes to brown the cheese.
- Allow the lasagna to rest for about 10 minutes before cutting.
- Serve with a light salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American